Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep‐frying and 1.5 h for pan‐frying. During deep‐frying, total tocochromanol decreases to about half (25 mg per 100 g) of the initial value, pan‐frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan‐frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. Practical Applications: This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180 °C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200 g) is assessed, which is relevant for evaluating dietary exposure to these contaminants.

中文翻译：

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油炸和煎炸过程中葵花油和炸土豆中烷基苯和 Tocochromanol 降解的形成

监测有毒烷基苯的形成、总极性化合物 (%TPC) 和生育色胺醇的降解。从炸土豆中提取的油的分析证实了在煎炸油中观察到的趋势。新鲜油的TPC含量为3%，随着油炸时间的增加而增加，在油炸约25小时和煎约1.5小时后超过可接受值（25%）。在油炸过程中，总生育苯并色醇减少到初始值的一半左右（每 100 克 25 毫克），煎炸显示出更快的降解（1.5 小时后完成）。甲苯浓度随着油炸时间的增加而增加，达到最大值，然后逐渐降低。煎炸时除丁苯外，戊苯和丁苯浓度随煎炸时间增加而增加，但仍远低于甲苯。实际应用：这是比较不同油炸条件下烷基苯演化的第一项系统工作。与以往的工作不同，油炸实验是按照欧洲许多国家建议使用低于180°C的温度的指示进行的。评估通过标准份炸土豆（200 克）假定的烷基苯含量，这与评估这些污染物的膳食暴露有关。